Spanish Quarter Red has been a wine I have been very interested in, blending together a new comer to Spain Cabernet Sauvignon and the widely known Spanish grape Tempranillo this wine is well worth checking out. I found it at the store for just under $10 and online for cheaper than that. A STEAL!!! That is nice thing about Spanish wines right now, you can find really good ones for cheap do to their economy! Good thing for us wine lovers. The color is deep Ruby almost Purple with a medium+ nose with aromas of floral, mineral, oak, sweet spice and black fruits. On the palate after it has opened up a medium-dry sweetness, medium acidity and tannin with good flavor intensity and with a balanced long finish. Anyone wanting to try a different wine without breaking the bank to do so this is wine to do it with. Pair with soft artisan cheese, bbq'd meats, heavy cream or tomato based pasta dishes with chicken or shrimp.
Tuesday, January 28, 2014
Wine of the week: 2011 Spanish Quarter Red
Spanish Quarter Red has been a wine I have been very interested in, blending together a new comer to Spain Cabernet Sauvignon and the widely known Spanish grape Tempranillo this wine is well worth checking out. I found it at the store for just under $10 and online for cheaper than that. A STEAL!!! That is nice thing about Spanish wines right now, you can find really good ones for cheap do to their economy! Good thing for us wine lovers. The color is deep Ruby almost Purple with a medium+ nose with aromas of floral, mineral, oak, sweet spice and black fruits. On the palate after it has opened up a medium-dry sweetness, medium acidity and tannin with good flavor intensity and with a balanced long finish. Anyone wanting to try a different wine without breaking the bank to do so this is wine to do it with. Pair with soft artisan cheese, bbq'd meats, heavy cream or tomato based pasta dishes with chicken or shrimp.
Sunday, January 26, 2014
Meeting A Original
Tonight was an experience all in itself. Not only was it extremely busy both in the bar and in the dining rooms of the restaurant within the chaos of it all the eye of the storm appeared with me having the absolute pleasure of meeting Mr. and Mrs. L. Mr. and Mrs. L are now retired wine makers and I truely wish I had the time to sit down with them and talk more about their marvelous journey as winemakers. The little bit that I got to talk to them they told me their journey began in 1968 when there were only about 13 or 14 wineries in the Napa Valley. With them at dinner a bottle of Pinot Noir from their last vintage of 2009. Ruby red in color, bright red fruit, floral, with a slight bit of minerality, the Anderson Valley Pinot was exquisite.
Most everyone breaking into the wine world knows about the documentary "Somm" the journey of four people trying to gain the elusive master certification. Granted yes one day I would love to be there but in no time soon will I be ready. But what about the movie Bottle Shock? Bottle Shock is the cinematic documentary of Château Montelena and the wine heard around the world. What it must have been to be a winemaker, farmer, vitner at that time. Mr. and Mrs. L were there! I can not wait to see them again and talk more about it, so what we call this is the intro to a very interesting post! Cheers everyone!
Friday, January 24, 2014
Sunday, January 19, 2014
Wine tasting techniques
Have you ever gone to a restaurant or seen on T.V. people order wine and wonder why they try to swirl wine in their glass or smell the cork when the server places it in front of them? Tasting technique can play a huge roll in what the outcome of the wine can and will be. From the time you or someone else opens the bottle it starts to gain oxygen creating a different biology, evolving and transforming into something different. Not that oxygen makes Red darker and White more clear or golden, but the taste, texture and smell are different, because technically until that cork is popped or the screw top undone the wine is still aging.
When ordering a bottle at a restaurant whether it be your waiter, wine steward/sommelier, restaurant manager or the guy sitting next to you at the dinner party your at you want to look at a few things and make sure it is something you are going to enjoy. The label on the bottle is your first clue, the name, the vintage, the grapes used, does it say "old vine" (if ordering Zinfandel), does it have the AVA which it is from, "Reserve" or "Estate" bottled, are all your first indications on what you can expect, and if it doesn't then that is okay too because not all amazing wines want to give away their secrets on the label. A label or a name shouldn't just be the end all be all, it is only your first step into tasting.
Once opened if it has a cork inspect the cork by squeezing the end by where it made contact with the juice. Look at the color of the area, does it have sediment does it have sugar crystals on it, is it dry, does it smell funny, it should your smelling a cork! You can still get some of the aroma but there again that is not your deciding factor, step two is the cork.
Now you have your first little bit poured into your glass. Before anything admire the color, the craftsmanship, the fact that what your about to drink not only took at least three years to grow, but was created and cared for, hand picked and sorted, pressed and aged, because what your drinking is a piece of art, the grandure of what it is, what will be and what it does is nothing to be taken lightly. Tilt your glass, raise it above your eye sight and look at it in the light, layers, layers of depth, complexity, color, structure, taste, and years. Now smell.
Smelling that first aroma gives way to the experience and relationship you are now creating with not only the people around you but creating an experience you always remember. Where there is wine there is memories being created. Think about what your smelling, flowers, berries, minerals, herbs, veggies, smoke, oak, vanilla, citrus, hay, pineapple or tropical fruits, apple, peaches, apricots there are so many things happening, and it all comes from one fruit. Swirl.
Swirling is the gateway to what will be, what will this wine be once it opens up from more oxygen, because that is what you are doing opening a gateway to another level, levels of flavor are now opening as the bouquet opens up and nuances and aromas released another dimension, characteristic and profile created. The "legs" linger on the sides of the glass like paint on a canvas, adding to what will be your first taste.
Now smell again, new aromas, new flavors, new layers of complexity, nose tingling, mouth watering, umami is happening.
Taste...
Mouth feel, the first indication that something is happening. As soon as it hit your lips you have again created a memory. Anything can happen at this time, by now someone has cracked a joke, made you laugh, asked a question, said something ridiculous, anything can happen. The texture, flavor, mouth feel, aroma taking over your senses like nothing else can because you know this is special. These are the moments you don't forget, everyone is watching, the ultimate decision is about to be made. Yes or no?
When ordering a bottle at a restaurant whether it be your waiter, wine steward/sommelier, restaurant manager or the guy sitting next to you at the dinner party your at you want to look at a few things and make sure it is something you are going to enjoy. The label on the bottle is your first clue, the name, the vintage, the grapes used, does it say "old vine" (if ordering Zinfandel), does it have the AVA which it is from, "Reserve" or "Estate" bottled, are all your first indications on what you can expect, and if it doesn't then that is okay too because not all amazing wines want to give away their secrets on the label. A label or a name shouldn't just be the end all be all, it is only your first step into tasting.
Once opened if it has a cork inspect the cork by squeezing the end by where it made contact with the juice. Look at the color of the area, does it have sediment does it have sugar crystals on it, is it dry, does it smell funny, it should your smelling a cork! You can still get some of the aroma but there again that is not your deciding factor, step two is the cork.
Now you have your first little bit poured into your glass. Before anything admire the color, the craftsmanship, the fact that what your about to drink not only took at least three years to grow, but was created and cared for, hand picked and sorted, pressed and aged, because what your drinking is a piece of art, the grandure of what it is, what will be and what it does is nothing to be taken lightly. Tilt your glass, raise it above your eye sight and look at it in the light, layers, layers of depth, complexity, color, structure, taste, and years. Now smell.
Smelling that first aroma gives way to the experience and relationship you are now creating with not only the people around you but creating an experience you always remember. Where there is wine there is memories being created. Think about what your smelling, flowers, berries, minerals, herbs, veggies, smoke, oak, vanilla, citrus, hay, pineapple or tropical fruits, apple, peaches, apricots there are so many things happening, and it all comes from one fruit. Swirl.
Swirling is the gateway to what will be, what will this wine be once it opens up from more oxygen, because that is what you are doing opening a gateway to another level, levels of flavor are now opening as the bouquet opens up and nuances and aromas released another dimension, characteristic and profile created. The "legs" linger on the sides of the glass like paint on a canvas, adding to what will be your first taste.
Now smell again, new aromas, new flavors, new layers of complexity, nose tingling, mouth watering, umami is happening.
Taste...
Mouth feel, the first indication that something is happening. As soon as it hit your lips you have again created a memory. Anything can happen at this time, by now someone has cracked a joke, made you laugh, asked a question, said something ridiculous, anything can happen. The texture, flavor, mouth feel, aroma taking over your senses like nothing else can because you know this is special. These are the moments you don't forget, everyone is watching, the ultimate decision is about to be made. Yes or no?
Wednesday, January 15, 2014
Roth Estate makes it great
Not the oldest or the youngest of wineries but Roth wines will certainly not disappoint. Known mostly for their Bordeaux style wines out of Alexander valley, Roth has now ventured into Burgundian style wines like Pinot Noir along the Sonoma Coast. The 2008 Estate Merlot was a beautiful example of an Old World wine done California style, bringing forward the exemplary fruit, complexity, depth and structure. As soon as you open the bottle to pour your first glass wild blueberries take over your senses like smelling a fresh pie from the oven. Full structured flavors of currants and cedar come through with round structured tannins that linger with a smooth finish. Between $20-$25 for the bottle I would highly recommend any of Roth wines. 2008 Merlot paired with seared duck breast with a jalepeno blackberry sauce, that just sounds to good! Cheers!Monday, January 13, 2014
Old Vine, Young Vine
Like everything else we see in the world there is always old and young, with wine its no different. Vines can live upwards of 100 years old but that doesn't mean they produce the best wine made, or that they even produce enough juice to put into production. Depending on the AVA a 25 year old vine could be considered "old" so what is the big difference between old and young? Is it the depth of the root? Is it when it was planted? A certain type of grape vine in particular? Wine vines take a minimum 3 years before they produce fruit, 5 years before they produce enough fruit for an actual harvest worthy of production and last up to about 25 years hopefully with full production, if no complications occur such phylloxera which is a disease which attacks the vines killing them from the roots. After a vines first full harvest at 5 years old its yield slowly starts to decrease year after year creating a more concentrated, full flavor that most everyone enjoys. I mean do you really want to drink a acidic, flat, mineraly, no flavor wine? I don't. Don't get me wrong, there are great wines that are mineral, earthy toned wines that continue to dominate and are great wines and Old World countries such as France and Italy have perfected and protected those practices for centuries. The AOC and DOCG (check out my old world new world article to learn more) of France and Italy, just to name a few, tell vitners where, what, how and at what age they can use grapes from those vines. Truly creating "old vine" wine. Red Zinfandel in the U.S. is probably the most widely known and used grape for old vine wines but again that is all subject to opinion.
There are also practices that a lot of New World wineries and vitners do as well to create the simulation of what "old vine's" go through to create the same structure at an early age in young vines. Water deprivation or water deficit simulates what old vines go through in drier years. Considering old vine roots can reach upwards of 25 feet going through many different soil types and young vines maybe 6 feet reaching the middle part of the first layer, maybe, this is a strategic way to produce much more concentrated fruit at the earlier stages. But there is another factor to consider when talking about vines and fruit and that is coverage.
Coverage is one of the biggest factors when it comes to grapes and wine making. Kirk Grace vineyard manager at Stags Leap Cellars talks about this in a article on their website. The reality is coverage is what dictates under ripe from over ripe. Under ripe fruit can create over acidic tart flavors that strip the palate and have an overbearing nose, as to where over ripe fruit can be to concentrated doing the same with bold flavors and spice. At the end of the day Grace says the blend grapes from blocks that are 3 years old all the way up to 35 years old.
Wine is all subjective that is the important thing to remember and I will always stand behind that. Everyone's palate is different and everyone's style is different. Some people drive Cadillac some people drive BMW, that is what makes it fun, if we all did everything the same that would just be boring and insignificant and not worth writing, or talking about. Old Vines can be 25 years old all the way to 100+ years old.
There are also practices that a lot of New World wineries and vitners do as well to create the simulation of what "old vine's" go through to create the same structure at an early age in young vines. Water deprivation or water deficit simulates what old vines go through in drier years. Considering old vine roots can reach upwards of 25 feet going through many different soil types and young vines maybe 6 feet reaching the middle part of the first layer, maybe, this is a strategic way to produce much more concentrated fruit at the earlier stages. But there is another factor to consider when talking about vines and fruit and that is coverage.
Coverage is one of the biggest factors when it comes to grapes and wine making. Kirk Grace vineyard manager at Stags Leap Cellars talks about this in a article on their website. The reality is coverage is what dictates under ripe from over ripe. Under ripe fruit can create over acidic tart flavors that strip the palate and have an overbearing nose, as to where over ripe fruit can be to concentrated doing the same with bold flavors and spice. At the end of the day Grace says the blend grapes from blocks that are 3 years old all the way up to 35 years old.
Wine is all subjective that is the important thing to remember and I will always stand behind that. Everyone's palate is different and everyone's style is different. Some people drive Cadillac some people drive BMW, that is what makes it fun, if we all did everything the same that would just be boring and insignificant and not worth writing, or talking about. Old Vines can be 25 years old all the way to 100+ years old.
Sunday, January 12, 2014
A personal favorite
Thursday, January 9, 2014
Pasanu the Spanish powerhouse
Pasanau Ceps Nous 2008 Priorat Red Wine is the purple people eater of Spanish Red wine. Priorat region is located in North East Spain just below Barcelona along the coastal region of the Balearic Sea. Consisting of 70% Grenacha or Grenache here as it pours into your glass all you see is a deep purple color as if you were looking into liquid obsidian. Beautiful color with a heavy nose and flavor to match this Spanish heavyweight. Blackberry, plum, spicecake fill your palate and take over your mouth with a long dry finish that leaves you wanting more and more. Blended with Merlot, Cabernet Sauvignon, Syrah and Mazuelo this wine is big, powerful and would go perfectly with a grilled steak.
Priorat has become one of the most popular regions in Spain creating big wines that sell for 4 or 5 times the amount of Rioja. Creating more and more cult style wines it is very hard for everyday drinkers or even collectors to resist what is going on. Mostly consisting of Grenache based wines the next big grape varietal to blended with is Cariena, Carignan in France, this rustic grape adds depth and structure, where it lacks both in other parts of the world. Soil, weather, and appellation due play big roles in this. Other great wines to check out from Priorat are: Nita 2010, Cellar Pasanau Ceps Nous 2010 and La Perla Noster 2007.
Special Thanks to Alex McClelland who showed me this awesome wine! Thanks buddy hope all is well!
Monday, January 6, 2014
Predictions 2014
Every year, new trends pop up and every year they change, grow, evolve or die. 2013 personally I saw red blends, old world wines, example Chateauneuf Du Pape, Spanish Rioja, Rhone and Bordeaux make huge jumps in world popularity. Rioja was ranked 2013 Wine Spectators #1 wine, 2014 will be no different, new popularity of different wines will start to show, another number 1 will be crowned and craft beers and spirits, farm to table, locally sourced ingredients, the expansion of the mind will start to happen and curiosity will take over. Questioning the ideology that the best wines can only come from certain regions will be put to the test. New American wines gaining ground, becoming more accessible will take place all over the country, with states like the Virginia's, New York, Texas and Idaho leading the way, producing smaller unknown grape varietals and thrusting them forward into the masses. Larger names such as Duckhorn and the Jackson family known for their ever popular "Kendall Jackson" wines are setting up stakes in other states like Washington and Oregon according to different sources. We will see the growth of sustainable, organic, bio-dynamic, microbial farming practices with production already taking place that will be another thing people will look towards while looking over wine lists in restaurants. Is it locally sourced? Will be the question you ask your server when asking about the veg on the dish. In London instead of the 2 meat and veg it will be reversed, 2 veg and meat will be the new popular way of thinking, Eastern Europe like Solvania and Bulgaria will modernize wine production creating great affordable wines, with Spain doing the same do to a crumbling economy. The prediction of Chardonnay being the varietal come back made by the Washington Post was interesting to me considering Chardonnay is the most widely drank grape in the U.S. so to see what will happen is something to watch out for. According to WP American, New Zealand and Australian vintners say they have the right clones and the right vines. Don't count South America though, Argentina, Chile and even Brazil will come with some heat this year, with that being said I think a Chateauneuf De Pape will be the #1 wine for 2014, we will just have to wait and see.
Saturday, January 4, 2014
Banfi 1st winery in the world
Banfi wines has some very interesting history behind it. It involves
the pope, his chief of staff before and during his reign and her family. Teodolinda Banfi a patriarch, inspiration, general, and mother was the inspiration to Banfi wines, started by her nephew John Mariani, born in Connecticut raised in Italy what he must have seen growing up never the wiser he was watching his future come to life. Teodolinda was the head of staff for Pope Pius XI even before he became Pope and was known as Cardinal Ratti. She was the one who chose all of the wine he would drink with his meals and make sure everyone knew their job, a formidable personality but took charge like a 5 star general, never escaping the eyes of her nephew John Mariani the future creator and visionary of Banfi. Banfi wines and exports was started in New York in 1919 right when prohibition was getting to start. John Mariani just had what we would call dumb luck to start a business at this time, but this man was a visionary. Instead of shutting his business down and calling it quits he transformed his business and started exporting herbs, spices and medicinal bitters from Italy, travelling back and forth from the US still taking the time to seek out and taste Italy, France and Germany's finest wines. A true pioneer in the wine world, he is and was a driving force, visionary, entrepreneur and personality beyond his time.
Today Banfi is a leading export and import company of wine specializing in Italian wines and venturing into Chilean wines, they also export their own vinification to over 50 countries worldwide. Still family owned and operated today located in Old Brookville, NY, they also have their estate in Tuscany, Italy.
Banfi was the first winery in the world to achieve exceptional enviormental, social and ethical responsibility, leadership and customer satisfaction awards, along with 2010 Wine Pioneering award and best Italian wines 12 years running. I definitly think its safe to say, if its not broke don't fix it.
Banfi's Chianti Classico Riserva is a great wine that represents the classical tastes of Italian vinicultural and is a great wine for anyone wanting to get into Italian Red wines without getting your palate overwhelmed. A very subtle nose of cherry, spice and earth, the taste is a creamy texture of chocolate spice and a subtle finish of cherry vanilla. Food recommendations with this would be grilled meats, pasta dishes, tomato based dishes, and creamy textured cheeses.
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